Best Restaurants in Sarajevo, Bosnia and Herzegovina

Sarajevo sits at the crossroads of Ottoman, Austro-Hungarian, and Yugoslav culinary traditions, and the food reflects every layer of that history. The old bazaar of Baščaršija smells of grilled meat and wood smoke; the Austro-Hungarian quarter has coffee houses and pastry shops; the residential neighbourhoods hold family-run restaurants that have been serving the same four dishes for forty years. It is an extremely cheap city to eat in and one of the most distinctive food destinations in the Balkans. All prices are approximate as of 2026; Bosnia uses the convertible mark (BAM), pegged to the euro at approximately 1.96 BAM = 1 EUR.

What to Eat in Sarajevo

Ćevapi

Bosnia’s national dish and the food most associated with Sarajevo. Small, finger-shaped sausages of minced beef (traditionally without pork in the Bosnian recipe) mixed with lamb, grilled over charcoal, and served in warm somun — a round, slightly chewy flatbread. A standard portion is six or ten pieces, served with raw onion and a scoop of kajmak cream cheese. One portion with bread costs approximately EUR 3-5. Two portions and you are full. The Sarajevo style ćevapi is fatter and shorter than the Serbian or Croatian version, and the debate over the differences is taken very seriously.

Burek

Flaky filo pastry stuffed with meat (traditionally: minced beef or lamb) and baked in round coils. In Bosnia, burek refers specifically to the meat version — other fillings get different names: zeljanica (spinach and cheese), sirnica (cheese), krumpiruša (potato). Burek is eaten for breakfast, lunch, and late-night snacking after a long evening. A large piece at a traditional buregdžinica costs approximately EUR 1.50-2.50. Eaten with a glass of cold yogurt (kiselo mlijeko) alongside, as Sarajevans do.

Bosanski Lonac

“Bosnian pot” — a slow-cooked stew of mixed meats (beef, mutton, or lamb) layered with root vegetables (potato, carrot, cabbage, tomato) and simmered in a sealed clay pot for several hours until the meat falls apart. One of the oldest Bosnian dishes and the best argument against the idea that Bosnian food is just grilled meat. Found at traditional restaurants rather than fast-food ćevabdžinicas. Approximately EUR 7-12 for a generous main course portion.

Tufahija

The dessert Sarajevo is most proud of: a poached apple stuffed with a walnut and sugar filling, topped with whipped cream. Elegant and surprisingly light after a heavy meal of grilled meat. Found at traditional restaurants and some of the older pastry shops in Baščaršija. Approximately EUR 2-4. Also try baklava and kadayif from the sweet shops in Baščaršija — Sarajevo’s Ottoman sweet-making tradition is excellent.

Klepe

Bosnian dumplings: small squares of pasta dough folded around a filling of minced beef and onion, boiled and served with a sauce of garlic, sour cream, and butter or kaymak. The Bosnian answer to ravioli. A starter portion costs approximately EUR 4-7 at traditional restaurants.

Where to Eat — Baščaršija (Old Town)

Ćevabdžinica Zeljo (Kundurdžiluk 19, Baščaršija) — The most consistently recommended ćevapi spot in Sarajevo, particularly the original location on Kundurdžiluk street in the heart of the old bazaar. Small, fast, with low plastic tables and a counter service setup. Ten ćevapi with somun bread and kajmak costs approximately EUR 4-5. There is often a short queue at peak lunch hours, which moves quickly. Open from around 8am to 10pm.

Ćevabdžinica Petica Ferhadija (Ferhadija 6) — A close rival to Zeljo, on the Ferhadija pedestrian street. The ćevapi here are slightly larger and the space is more comfortable. Some locals prefer Petica; the debate has no resolution. Similar prices: approximately EUR 4-5 for a standard portion. Good option if Zeljo has a queue.

Buregdžinica Bosna (Bravadžiluk 11, Baščaršija) — The oldest and most famous burek bakery in Sarajevo, operating continuously since 1983. Fresh burek straight from the oven from early morning. A large piece of meat burek costs approximately EUR 1.50-2. Arrive between 8am and 10am for the freshest batch. The small shop has no seating — take it away and eat walking through Baščaršija, as everyone does.

Inat Kuća (Velika Alifakovac 1, across the river from Baščaršija) — “The Spite House,” a well-known traditional Bosnian restaurant in a historic building that was famously moved stone by stone across the Miljacka river in the 1890s to make way for a city hall. Good bosanski lonac, klepe, and grilled meats in an atmospheric interior. Approximately EUR 10-16 per person for a full meal. A tourist destination but one that earns its reputation.

Restoran Dveri (Prote Bakovića 12) — A small, popular Bosnian restaurant tucked in a lane near Baščaršija with an outdoor terrace in warmer months. Known for good home-cooking — stuffed peppers, bosanski lonac, grilled meats, and solid burek. Friendly service and a mix of locals and visitors. Approximately EUR 8-14 per person. Book ahead in summer evenings.

Where to Eat — Skenderija and Beyond

4 Sobe Gospođe Safije (Čizmedžiluk 3, Baščaršija) — “Four Rooms of Mrs. Safija” — a restaurant in the upper part of the old town, named after its location in a historic Ottoman house. Good traditional Bosnian cooking with an emphasis on slow-cooked dishes and local seasonal ingredients. The setting (old stone floors, wooden panelling, textiles) is genuinely atmospheric. Approximately EUR 10-18 per person. One of the better choices for a longer, more relaxed dinner.

Karuzo (Dženetica Čikma 2) — A small, Italian-influenced restaurant near Baščaršija that has built a strong reputation among Sarajevans for pasta and risotto. A break from Bosnian food without going anywhere generic. Approximately EUR 10-15 per person for pasta and a glass of wine.

Coffee Culture

Sarajevo has one of the strongest coffee cultures in the Balkans. Bosanska kafa — strong, unfiltered coffee served in a džezva (small copper pot) with a sugar cube and sometimes a Turkish delight on the side — is the city’s default drink, morning to evening. It is served and drunk slowly. Approximately EUR 1-2 at almost any cafe in the old town. The coffee ritual is as much a social activity as a caffeine delivery mechanism.

Practical Notes

Baščaršija restaurants and ćevabdžinicas are open from early morning (some from 7am for burek) until 10pm or 11pm. Most traditional places are cash only or prefer cash; carry BAM or euros. English menus are standard in tourist areas; less common in the residential neighbourhoods. Tipping is customary at 10% in sit-down restaurants. The Sarajevo Rose food tour (several operators run this) is a good introduction to the old town food scene if you want a guided overview before eating independently.